Hardcover: 272 pages
Publisher: Schocken (May 26, 2015)
Product Dimensions: 7.3 x 1 x 9.3 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (47 customer reviews)
Best Sellers Rank: #32,652 in Books (See Top 100 in Books) #12 in Books > Cookbooks, Food & Wine > Special Diet > Kosher #21 in Books > Cookbooks, Food & Wine > Regional & International > International #80 in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Non-Vegan Vegetarian
In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, where all the hip Yiddish speaking intellectuals ate and conversed, published a Yiddish vegetarian cookbook unlike any that had come before. Her establishment was the Elaine’s of Vilnius, and not for those without some coins. Marc Chagall dined there (although he was not feeling well the night he signed the guest book), as did Itzik Manger (he said it was "heavenly"), Dr. Halevi, Zalmen Maynzer, Yudl Mark, Lazar Kahan, and other (male) luminaries. In 2011, The Forward referred to the pre-War, revolutionary cookbook as Vilna’s Moosewood cookbook. And yes, it was revolutionary, since meat was the aspirational food of the Jewish community and vegetarianism and vegetables were not popular.Reading the book reminded me of how much I enjoyed the closed dairy restaurants of the Garden Cafeteria, Ratner's and that swank diary place on HaYarkon in Tel Aviv. Sadly, and tragically, Fania, her husband, and so many of her friends, customers, and readers did not survive WWII and Nazi and Soviet occupations. It was assumed that all but a few copies of the cookbook survived. In 1995, a couple attending an antiquarian book fair in England came upon a copy of the cookbook, bought it, and donated it to YIVO, the premier repository for books and artifacts relating to prewar European Jewry.Barbara Mazur and Wendy K. Waxman were participating in a YIVO book group when they saw the 1938 book. Mazur and Waxman wanted to publish a reprint of it. They spied famed cookbook author and food journalist, Joan Nathan, at Stone Barn in New York State and showed her their manuscript, which they just happened to have on them. She set them up with a publisher and agreed to write the Foreword.
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